Roast Chicken & Potatoes with Aji Verde

A kitchen essentials classic! The aji verde sauce is the star of the show here and is great on roasted meats, vegetables and especially those crispy potatoes.

Yield: All recipes serve 2 people

Chef Notes: If you plan to add chicken to the Wild Rice Salad this week, roast a whole chicken and save the extra for the salad.


Components

  • Chicken Marinade

  • Chicken

  • Aji Verde Sauce

  • Crispy Potatoes

  • Roasted Cauliflower

  • Side Green Salad


Mise

Make the Chicken Marinade: In a large bowl, combine:

  • 6 cloves minced garlic

  • 3 T soy sauce

  • 1 T aji amarillo chile paste/hot sauce

  • 1 t lime juice

  • 1 t chile powder

  • 1 t Dijon mustard

  • 1 t ground cumin

  • 1 t black pepper

Season the chicken with salt. Place the chicken in the marinade and allow to sit for 30 minutes.

Make Aji Verde Sauce: In a blender or a food processor, combine the following, blend until smooth. Taste and adjust seasoning.

  • ½ C minced cilantro

  • 1 jalapeño

  • 2 T feta

  • 1 garlic clove

  • 2 t lime juice

  • 1 t dry oregano

  • 1 t aji amarillo chile paste/hot sauce

  • ½ t dijon, ¼  t honey

  • ¼  t ground cumin

  • ½ t salt

  • ¼  C olive oil.

Boil/Roast the potatoes:

  • Cut the potatoes into 1–2 inch chunks. Boil them in a large pot of water with ½ teaspoon baking soda and a generous pinch of salt until just tender 8-10 minutes.

  • Drain and let them steam dry for a minute, then shake in the colander to coat the potatoes in excess starch.

  • Toss the potatoes in 3–4 tablespoons of olive oil and season with salt.

  • Spread on a baking sheet in a single layer and roast at 450°F for 20 minutes, flip, then roast another 20–30 minutes until golden and crispy.

  • Finish with flaky salt.

Roast the Chicken: Halfway through the potatoes cook, add the chicken to the oven. Roast until a thermometer reads 155°F in the thickest portion of the chicken.

Roast the Cauiflower▸ When the potatoes are close to 10 minutes from completion. add the cauliflower to the oven to roast until tender and lightly charred.

Finish

Plate the roasted cauliflower, chicken and potatoes onto 2 large plates.

Serve with aji verde drizzled over everything!


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Harissa Stewed Chickpea and Cauliflower Bowl

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Pan Pizza with Ricotta and Broccolini